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laredo Nov 5, 2009 02:56 PM

I have some very ripe bananas. If I mash them and then freeze, will they be usable (thawed, of course) for banana bread?

Thanks so much for your help.

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  1. waver RE: laredo Nov 5, 2009 03:15 PM

    I just freeze them in their skin. Thaw them on the counter and then peel and mash. The will be very soft and kind of gross looking, but work perfectly for banana bread.

    1. sarah galvin RE: laredo Nov 5, 2009 03:23 PM

      No problem.

      1. chowser RE: laredo Nov 5, 2009 04:08 PM

        Don't bother mashing. As waver said, just freeze in their skin. They'll defrost mushy.

        1. k
          karykat RE: laredo Nov 5, 2009 04:11 PM

          Yes, freeze them in the skins. When you do that the skins will turn black. But not to worry -- the fruit inside is just fine.

          1. l
            laredo RE: laredo Nov 5, 2009 05:38 PM

            Thanks, everyone. Your advice is greatly appreciated! Will do as you say.

            1. r
              rkealleyne RE: laredo May 25, 2010 10:53 PM

              I have peeled, mashed and portioned them for my recipe, put them in a plastic freezer bag and freeze them. When you are ready to make the bread just thaw them in advance, it does not affect the flavor or texture of the bread. I was able to get a big box from the grocery store at a good price I thought I would try freezing them, it works just fine.

              1 Reply
              1. re: rkealleyne
                laredo RE: rkealleyne Jun 21, 2010 08:54 PM

                Good idea!

              2. tcamp RE: laredo Jun 22, 2010 10:10 AM

                Yep, another vote for freezing in the skins. You certainly can thaw on the counter but if you're in a rush, put the whole banana in the microwave for 20 seconds or so and voila, ready to be blended into a smoothy or used in banana bread.

                1. k
                  karykat RE: laredo Jun 22, 2010 01:35 PM

                  Very timely for this thread to be resurrected. I have a freezer full of frozen bananas and just rediscovered a banana bread recipe with oat bran. I've been making it for breakfast with unfrozen bananas. But this will be a good way to draw down my supply of the frozen ones. As soon as this heat wave passes. . . . .

                  1. m
                    mhays RE: laredo Jul 5, 2010 03:03 PM

                    I find that they exhude a lot of liquid when frozen - what I do is drain them a bit, then, using Greek yogurt for my acid component, I mix the liquid with the yogurt, about half and half.

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